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August 3, 2008 on 8:50 am | In Food Recipes |
4-5 servings
Ingredients
| Dried mushroom |
8 |
| Rice |
300 gram |
| Dried shrimp |
30 gram |
| Cabbage |
300 gram |
| Shallots |
4-5 |
| Garlic |
4-5 |
| Sesame oil |
1 tablespoon |
| Oyster sauce |
1 tablespoon |
| Rice wine |
1 tablespoon |
| Light Soy Sauce |
1 tablespoon |
| White pepper |
½ teaspoon |
|
Sliced Roast pork |
150 gram |
| Vegetable oil |
1 tablespoon |
| Water or chicken stock |
450ml – 500 ml |
Method
1.Rinse the mushroom and soak it in warm water for 20 minutes.
2.Wash the rice and leave to drain.
3.Rinsed the dried shrimps and leave to drain.
4.Slice the cabbage, shallot and garlic.
5.Mix sesame oil, oyster sauce, wine and soy sauce in a bowl.
6.Remove the mushroom from the water, remove its stems and slice it..
7.Heat the vegetable oil in a wok over medium heat.
8.When hot, add in dried shrimps and fry till fragrant.
9.Add shallots, mushrooms and garlic, stir fry for about a minute.
10.Add cabbage and stir fry.
11.Add in sesame oil mixture (step 5), stir fry for about 2 minutes.
12.Add in rice, stir fry to allow it to coat with the wok ingredients.
13.Add in roast pork, stir fry till fragrant. Turn off the fire.
14.Scoop the stir fry mixture into a rice cooker. Press it down.
15.Add in the water or chicken stock to cover the rice mixture.
16.Start the rice cooker (about 10 minutes) to cook.
17.After rice cooker auto turn off, scoop it onto plates. Top with coriander (optional) and serve.
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